Chicken Francese with Lemon and Wine

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 4 tbs. EVOO, divided
• 1 1/2 lbs. very thin chicken cutlets
• salt and freshly ground black pepper
• brown rice flour, for dredging
• 4 eggs, beaten until frothy
• 2 pinches of freshly grated or ground nutmeg
• 1 1/2 tbs. lemon juice
• 1/2 c. dry white wine
• 2 tbs. capers
• 3 tbs. fresh flat-leaf parsley leaves, chopped

Directions

1. Place a platter in a low oven to warm.  Heat a very large nonstick skillet over medium heat.  Add 1 1/2 tbs. EVOO to the skillet.
2. Season the chicken with salt and pepper.  Coat half the chicken at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan.  Saute the cutlets for 3 to 4 minutes on each side, until golden and puffy.  Transfer the cooked chicken to the warm platter and repeat with the remaining culets, using an additional 1 1/2 tbs. EVOO.  
3. Once all the chicken has been cooked, add the nutmeg, the lemon juice, and the white wine to the pan.  Scrape up the pan drippings with a whisk.  Stir the capers and parsley and the remaining tablespoon of EVOO into the sauce.  Turn off the heat.  Shake the pan to combine the sauce.  Spoon the sauce over the cutlets.  Serves 4.

Mustard Roasted Potatoes

 Ingredients

• 2 lbs. red-skinned and white-skinned potatoes, quartered
• 2 tbs. EVOO
• 1 1/2 tbs. Dijon mustard
• 1 1/2 tbs. stone ground mustard
• 1 tbs. lemon juice
• 1 1/2 tbs. oregano
• 3/4 tsp. salt

Directions

1. Preheat oven to 425 degrees.
2. Toss potatoes in EVOO, Dijon mustard, whole grain mustard, lemon juice, oregano, and salt.  Spread on a roasting sheet in one layer.  Roast for 45 minutes, flipping once.  Serves 4.

Turkey Croquettes with 
Spinach Mashers and Pan Gravy

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 3 large starchy potatoes, peeled and cubed
• coarse salt
• 1 package (about 1 1/3 lbs.) ground turkey breast
• 2 celery ribs and their greens, finely chopped
• 1 small yellow onion, finely chopped
• 2 tsp. poultry seasoning
• 3 tbs. chopped fresh thyme
• 3 tbs. chopped fresh parsley
• coarse black pepper
• 1 egg yolk
• 6 tbs. EVOO, divided
• 2 tbs. brown rice flour
• 2 1/2 c. chicken broth
• 1/2 c. almond milk
• 1 pound triple-washed baby spinach leaves
• prepared whole-berry cranberry sauce to pass at the table

Directions

1. Place the potatoes in a pot and cover with cold water.  Put the  lid on the pot and bring the water to a boil.  Salt the water and cook the potatoes until tender, about 15 minutes.  
2. While the potatoes cook, make the croquettes.  Place the turkey in a bowl.  Add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.  Combine and form 8 patties.  Heat 2 tbs. of EVOO in a large nonstick skillet over medium high heat.  Cook the patties for 5 minutes on each side.  Remove the croquettes to a plate and cover loosely with foil to keep warm.  Reduce the heat under the skillet.  Add 2 tbs. of EVOO to the skillet and heat through, then whisk in the flour.  Cook the roux for a minute or two.  Whisk in 2 cups of the chicken broth and bring to a bubble.  Thicken for a minute or so and turn off the heat.  Season the sauce with salt and pepper.  
3. Drain the cooked potatoes and return to the hot pot.  Add the remaining 2 tbs. of EVOO, the remaining 1/2 cup of chicken broth, and the almond milk.  Mash and season the potatoes with salt and pepper.  Fold in the spinach leaves until they all wilt into the potatoes.  
4. To serve, pile the spinach mashers on a plate and top each portion with 2 croquettes and a spoonful of gravy.  Pass the cranberry sauce at the table.  Serves 4.

Red Bean Chili

recipe courtesy of Smitten Kitchen

Ingredients

• 2 to 2 1/4 pounds lean ground beef or turkey
• 1 large onion, chopped (about 1 1/2 cups)
• 5 cloves garlic, minced
• 1 cup canned beef broth
• 1/3 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa (optional, but I never make chili without it)
• 1 14 1/2-ounce can diced tomatoes
• 2 15 1/2-ounce cans kidney beans, drained
• 1 teaspoon kosher salt
• 1 tablespoon cider vinegar
• To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree
• Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread
  

Directions

1. Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.

 Perfect Blueberry Muffins

recipe adapted from Smitten Kitchen

Ingredients

• 5 tablespoons canola oil
• 1/2 cup sugar
• 1 large egg
• 3/4 cup sour cream or plain yogurt
• 1/2 teaspoon grated lemon zest
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Directions

1. Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. 
2. Beat oil and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. 
3. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. 
4. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.

 Old-Fashioned Pot Roast

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 (4 lb.) boneless chuck roast or rump roast
• 3 medium onions, preferably Vidalia, thickly sliced
• 1 c. dry red wine
• 2 tbs. Hungarian Paprika
• 2 tsp. chopped fresh thyme
• 1 bay leaf, preferably fresh
• 4 cloves garlic, crushed
• 3 c. beef stock or low-fat, reduced sodium beef broth
• 2 lbs. new potatoes, scrubbed
• 6 carrots, cut into 1 1/2 inch-thick pieces
• coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 300 degrees.  To cook the roast, in a large, heavy bottomed Dutch oven, heat the oil over high heat.  Sear the meat until it's a rich, dark brown on both sides, 8 t 10 minutes total.  Remove to a plate.
2. Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.  Add the wine and cook, stirring to loosen any brown bits.  Add the paprika, thyme, bay leaf, and garlic.  Stir to combine and cook until fragrant, 45 to 60 seconds.  Return the seared roast to the pan.  Add the stock and bring to a boil over medium high heat.  Cover and bake for 1 hour.
3. Remove from the oven and turn the roast in the liquid to moisten.  Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.  
4. Transfer the roast to a warm platter.  Using a slotted spoon, place the vegetables around the roast.  Cover the platter loosely with aluminum foil to keep warm.  Remove the bay leaf from the sauce and discard.  If the sauce is too thin, bring it to boil over high heat to reduce and thicken.  If the sauce is too thick, add a little wine or stock to achieve the correct consistency.  Taste the sauce and adjust for seasoning with salt and pepper.  
5. To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

 Double Chocolate Layer Cake

recipe courtesy of Smitten Kitchen

My mother is a chocoholic so for her birthday I made this chocolate cake. 

I stumbled across this particular cake while doing my daily cooking blog stalking.

Ingredients

For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter
• Special equipment: two 10- by 2-inch round cake pans

 Directions

1. Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.  Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.  Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.  Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.  Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
2. Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.  Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
3. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. Decorate cake if desired with icing and sprinkles.  

Sausage-Stuffed Potatoes + a Green Salad

recipe adapted from Smitten Kitchen

Ingredients

• 2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
• 3 tablespoons mayonnaise
• 1 tablespoon plus 1/2 teaspoon water, divided
• 1 1/4 teaspoons tomato paste
• 2 tablespoons Dijon mustard, divided
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil plus additional for coating potatoes
• 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
• 1 tablespoon chopped parsley
• 1/2 teaspoon fresh lemon juice
• 5 cups salad greens (2 ounces)

Directions

1. Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 8 to 10 minutes.
2. Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
3. Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
4. Preheat oven to 350°F with rack in middle.
5. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
6. In a medium-sized bowl mix together sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
7. Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
8. While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
9. Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
10. Toss greens with dressing and serve with potatoes.  Serves 2.

 Pork Chops with Grainy Mustard 
and Cranberry Sauce
recipe adapted from 
Rachael Ray 365: No Repeats

Ingredients

• 1 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1 c. dried cranberries
• 4 tbs. EVOO
• 4 - 1 1/2 inch-thick boneless center-cut pork chops
• 1 tbs. paprika
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tbs. fresh thyme leaves, chopped
• 3 heaping tbs. grainy Dijon mustard
• 1/4 c. almond milk
• 1/4 c. flat-leaf parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. In a small sauce pot over high heat, combine the chicken broth, wine, and cranberries.  Bring it to a simmer, then turn of the heat and let sit.  Heating the cranberries in the liquids will make them tender and plump.  
3. While the sauce pot with the broth and wine is coming to a simmer, heat a large skillet over medium-high with 2 tbs. EVOO.  Season the chops with paprika, salt and pepper.  Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes. 
4. While the chops are in the oven, return their skillet to medium-high heat.  Add the remaining 2 tbs. of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.  Add the hot chicken broth, wine and cranberry mixture.  Add the grainy mustard and almond milk.  Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.  Finish the grainy mustard and cranberry sauce with parsley.
5. Serve the sauce over the rested pork chops.  Serves 4.

Sauteed Peas with Onions and Mushrooms

Ingredients

• 12 oz. frozen green peas, defrosted
• 5 white button mushrooms, quartered
• 1 Vidalia onion, thinly sliced
• 1 tbs. EVOO
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Heat EVOO in large skillet over medium heat.  Add onions and mushrooms.  Saute until golden brown, about 15 minutes.  Just before serving add green peas and cook until heated through.  Serves 4. 

 Easy Cranberry and Apple Cake

recipe courtesy of Barefoot Contessa  

How Easy Is That?

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• ½ cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• ¼ cup freshly squeezed orange juice
• 1⅛ teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• ¼ pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
  

Directions

1. Preheat the oven to 325 degrees.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.  Serves 6 to 8.

Tarragon Chicken Salad

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 (8 oz.) bone-in chicken breast halves, with skin
• coarse salt and freshly ground black pepper
• 2 tbs. canola oil
• juice of 1/2 lemon
• 1 1/2 c. mayonnaise
• 4 tbs. chopped fresh tarragon

Directions

1. Preheat the oven to 300 degrees.  Season with salt and pepper on both sides and place in a shallow roasting pan.  Drizzle  over the oil.  Bake until the juices run clear, about 1 hour to 1 1/4 hours, depending on the size of the breasts.  Remove to a rack to cool.
2. When cool enough to touch, remove the skin from the breasts.  Pull the meat from the bone.  Cut the meat into 1-inch cubes and place in a bowl.  Add the lemon juice, mayonnaise, and tarragon.  Taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Tarragon Potato Salad

recipe courtesy of Barefoot Contessa

How Easy Is That?

Ingredients

• 2 lbs. medium Yukon Gold potatoes (6 to 8 potatoes)
• kosher salt
• 1 c. good mayonnaise
• 2 tbs. freshly squeezed lemon juice
• 2 tbs. tarragon vinegar
• 1 tsp. freshly ground black pepper
• 3 tbs. chopped scallions, white and green parts
• 3 tbs. minced red onion
• 2 tbs. minced fresh tarragon leaves
• 2 tbs. minced fresh dill

Directions

1. Place the potatoes in a pot with enough water to cover them.  Add 1 tbs. of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.  Drain in a colander.  Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes.  When cool enough to handle, peel the potatoes and slice 1/2 in. thick.  Place the potatoes in a mixing bowl.
2. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 tsp. of salt, and the pepper.  While the potatoes are warm, pour the dressing over the potatoes and toss well.  Add the scallions, red onion, tarragon, and dill and toss gently.  Allow the salad to sit for at least 30 minutes for the flavors to develop.  Sprinkle with salt and serve at room temperature. 

Chocolate Pots de Creme

recipe adapted from Allergy-Free Desserts

Ingredients

• 2 very ripe avocados
• 3/4 c. unsweetened cocoa powder
• 2/3 c. Grade B maple syrup
• 1/4 c. honey
• 1 tsp. vanilla extract
• 1/2 tsp. instant espresso powder
• 1/2 tsp. salt

Directions

1. Peel and seed the avocados.  Scoop the avocado flesh into the pitcher of a blender.  Add the cocoa powder, maple syrup, honey, vanilla, espresso powder, and salt.  Puree on high speed until thoroughly combined and completely smooth, stopping frequently to scrape down the sides of the pitcher.  Pour the pudding into 5-or-6 ounce ramekins, chill, and serve.  
2. Store the puddings, covered and refrigerated, for up to 2 days. Serves 6.

 Garlic and Mint Lamb Patties on Lentil Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients
Salad:

• coarse salt
• 1 c. dried lentils
• 1 garlic clove, finely chopped
• 1 large shallot, finely chopped
• 2 tsp. fresh lemon juice
• 2 tbs. red wine vinegar
• 1 tsp. ground cumin
• 3 tbs. EVOO
• 1/4 c. chopped fresh parsley, chopped
• black pepper

Patties

• 1 1/2 lbs. ground lamb
• 1 small yellow or white onion, finely chopped
• 2 tbs. grill seasoning, such as McCormick's Montreal Steak seasoning
• 2 tsp. ground cumin
• 1/4 c. chopped fresh mint leaves
• 1/4 c. chopped fresh parsley
• EVOO for drizzling

Directions

1. Bring 2 inches of water to a boil and salt it.  Add the lentils and cook for 22 minutes, or until tender.  Drain the lentils.  While the lentils cook, combine the garlic and shallots with the lemon juice and vinegar in a bowl and let stand for 10 minutes.  Add the cumin and EVOO, then add the lentils and parsley.  Toss to dress the salad.  Add the black pepper.  Adjust the salt and pepper and reserve until ready to serve.  
2. Preheat a nonstick skillet over medium-high heat.  
3. While the lentils work, in a bowl, combine the ground lamb with the chopped onions, grill seasoning, cumin, mint, and parsley.  Drizzle the meat with EVOO and mound the mixture together, then score it with your hand to divide the meat evenly.  Form 8 small patties, 1 inch thick and 2 or 3 inches across, and add the patties to the hot skillet.  Cook the mini lamb patties for 5 minutes on each side for medium doneness. 
4. Serve a mound of salad with 2 patties.  Serves 4.

 Garlic-Roasted Cauliflower

recipe courtesy of  

Barefoot Contessa How Easy Is That?

Ingredients

• 1 whole head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed and cut into large florets
• 4 1/2 tbs. good olive oil, divided
• kosher salt and freshly ground black pepper
• 1/4 c. minced fresh parsley
• 3 tbs. pine nuts, toasted
• 2 tbs. freshly squeezed lemon juice

Directions

1. Preheat the oven to 450 degrees.
2. Bring a small pot of water to a boil and add the garlic cloves.  Boil for 15 seconds.  Drain, peel, and cut off any brown parts.  Cut the largest cloves in half lengthwise.
3. On a sheet pan, toss the cauliflower with the garlic, 3 tbs. of the olive oil, 2 tsp. of salt, and 1 teaspoon pepper.  Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned. 
4. Scrape the cauliflower into a large bowl with the garlic and pan juices.  Add the remaining 1 1/2 tbs. of olive oil, the parsley, pine nuts, and lemon juice.  Sprinkle with another 1/2 tsp. of salt, toss well, and serve hot or warm. 

Roasted Shrimp Salad

recipe courtesy of "How Easy Is That?"

Ingredients

• 2 1/2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• kosher salt and freshly ground black pepper
• 1 cup good mayonnaise
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon good white wine vinegar
• 1/4 cup minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons small-diced red onion

Directions

1. Preheat the oven to 400 degrees F. 
2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
3. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.  Serves 6.

 Steaks with Red Wine Sauce

 Ingredients

• 1 1/2 lbs. New York Strip steak
• 2 tbs. EVOO
• kosher salt and black pepper
• 1/4 c. dry red wine
• 2 tbs. red wine vinegar
• parsley for garnish 

Directions 

1. Season both sides of each steak with salt and pepper.
2. In a large cast iron skillet heat EVOO over medium-high heat.  Add steaks and sear 5 to 6 minutes per side. Remove the steaks to a plate and cover with aluminum foil.  Let rest for 15 minutes.
3. Meanwhile, reduce heat to low.  Add wine and vinegar and deglaze the pan, scrapping up any browned bits.  Allow to reduce by half. 
4. Thinly slice steaks into strips and pour over red wine sauce.  Serves 4.

Warm French Lentils

recipe adapted from "How Easy Is That?"

 
Ingredients

• 2 tbs. plus 1/4 c. good olive oil
• 2 stalks celery, diced 1/2 in.
• 1 medium onion, diced 1/2 in.
• 2 carrots, diced 1/2 in.
• 2 cloves garlic, minced
• 1 c. French green lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 stalk of celery, cut in half
• 4 tsp. Dijon mustard
• 2 tbs. red wine vinegar
• 1 tbs. kosher salt
• 1 tsp. black pepper

Directions

1. Heat the 2 tbs. of EVOO in a medium saute pan, add the diced celery, diced onion, and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the stalk of celery in a large saucepan and bring to a boil. Lower the heat, add the cooked celery, onion, and carrots, and simmer uncovered for 30 minutes, or until the lentils are tender.  Remove and discard the whole onion and celery stalk and drain the lentils.  Place them in a medium bowl.
3. Meanwhile, whisk together the 1/4 c. of EVOO, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.  The longer the lentils sit, the more salt and pepper you'll want to add.  Serves 4 to 6.

Roasted Pear and Apple Sauce

recipe adapted from "How Easy Is That?"

Ingredients

• Zest and juice of 2 large navel oranges
• zest and juice of 1 lemon
• 3 lbs. sweet red apples, 8 apples
• 3 lbs. ripe Bosc pears, 7 pears
• 1/2 c. light brown sugar, lightly packed
• 2 tbs. EVOO
• 1 tsp. ground cinnamon

Directions

1. Preheat oven to 350 degrees.  
2. Place the zest and juices of the oranges and lemon in a nonreactive Dutch oven such as Le Creuset.  Peel, quarter, and core the apples and pears and toss them in the juice.  Add the brown sugar, EVOO, and cinnamon and cover the pot.  Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender.  Mix with a whisk until the applesauce is smooth but still a little chunky.  Depending on the ripeness of the fruit, the apples will likely fall apart and the pears will break up but stay chunky.  Serve warm or at room temperature. 

Coq Au Vin

recipe adapted from Bon Appetit Y'all

Ingredients

• 1 (5 to 6 lb.) chicken, cut into 8 pieces
• 1 onion, preferably Vidalia, coarsely chopped
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 clove garlic, peeled and crushed, plus 2 cloves garlic, chopped
• 1 teaspoon whole black peppercorns
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 6 slices thick cut bacon, cut into lardons
• 2 tbs. canola oil
• coarse salt and freshly ground black pepper
• 2 shallots, chopped
• 1/4 c. brown rice flour
• 2 c. reduced sodium chicken broth, plus more if desired
• Bouquet garni (3 sprigs of thyme, 3 sprigs flat-leaf parsley, and 1 bay leaf, preferably fresh, tied together in cheesecloth)
• 1 tbs. EVOO
• 1 sprig of thyme for seasoning
• 1 sprig of flat-leaf parsley, for seasoning
• 1 bay leaf, preferably fresh, for seasoning
• 10 white button mushrooms, cleaned and trimmed, halved or quartered if large
• 16 to 24 pearl onions (4 for each person you plan to serve) trimmed and peeled

Directions

1. Place the chicken pieces in a large nonreactive bowl.  Add the onion, carrot, celery, crushed garlic, peppercorns, and wine.  Cover and let the chicken marinate in the refrigerator for at least several hours or overnight.
2. Preheat the oven to 350 degrees.  Line a baking sheet and a plate with paper towels.
3. Transfer the chicken pieces from the marinade to the baking sheet.  Pat them dry with additional paper towels.  Strain and reserve the marinade liquid reserving the vegetables separately. 
4. To prepare the chicken, heat a large, heavy-bottomed Dutch oven over medium-high heat.  Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes.  Remove the bacon with a slotted spoon to the prepared plate.  Pour off and discard all but 1 tbs. of the bacon fat.  Decrease the heat to medium, and add 1 tbs. of the canola oil and heat until shimmering.  
5. Season the chicken with salt and pepper.  Add the chicken pieces to the pan, skin side down, and cook over medium heat until a rich golden brown, 3 to 5 minutes per side.  Remove the browned chicken to the baking sheet; set aside.
6. Add the drained vegetables from the marinade to the pan, and cook until they start to color, 5 to 7 minutes.  Add the chopped garlic and shallots and cook until fragrant, 45 to 60 seconds.  Sprinkle on the flour and toss again to lightly coat.  Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.  Return the chicken to the Dutch oven.  Add the reserved marinade liquid and enough stock so that the chicken is barely covered.  Add the bouquet garni and bring to a boil over medium-high heat on top of the stove.  Cover and transfer to the oven.  
7. Bake until the chicken pieces are tender and fall apart easily when pierced with a knife, 45 minutes to 1 hour. Or to cook on top of the stove, bring to a boil, decrease the heat to very low and simmer until chicken pieces are tender and fall apart easily when pierced with a knife, 45 minutes to 1 hour.  
8. To cook the vegetables, in a skillet,  heat the remaining 1 tbs. of canola oil and EVOO over medium heat.  Add the sprig of thyme, sprig of parsley, bay leaf, mushrooms, and onions.  Season with salt and pepper.  Saute until lightly browned and tender, 5 to 7 minutes.  Set aside and keep warm.  Add the reserved bacon and toss to combine.  Remove and discard the sprigs of thyme and parsley and bay leaf, set aside and keep warm. 
9. To finish the sauce, once the chicken is tender and fully cooked, transfer the pan from the oven to the cooktop.  Remove the chicken pieces to a bowl, cover and keep warm.
10. Remove and discard the bouquet garni.  In the Dutch oven, using an immersion blender puree the sauce and vegetables until smooth.  Or, once the chicken is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth.
11. Cook over medium high-heat until the sauce coats the back of a wooden spoon; thin with more stock, if needed, to achieve this consistency.  Taste and adjust fro seasoning with salt and pepper.  Lift the spoon out of the sauce and run your finger across the back of the pan; if the line holds, the sauce is done.
12. Return the chicken to the sauce and turn to coat.  Add the reserved mushrooms and onions.  Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5 to 7 minutes.  Taste and adjust for seasoning with salt and pepper.  Serve immediately. 

Mustard Seed Pork Loin

Ingredients

• 1 (3 lb.) pork loin roast
• 1/4 c. stone ground mustard
• 1/4 c. honey
• 1 tbs. fresh thyme, chopped
• 1 bay leaf
• salt and pepper

Directions

1. Whisk together mustard, honey and thyme and rub pork roast with mixture.  Place bay leaf on bottom of pork roast and cover.  Allow to marinate 8 hours or overnight.  
2. Preheat oven to 350 degrees.  Place pork on foil lined baking sheet; once again placing bay leaf underneath the roast. Sprinkle with salt and pepper.  Allow pork to come to room temperature, about 30 minutes.  Place pork in oven and roast for 1 hour or until internal temperature reads 170 degrees.  Once pork has cooked through allow to rest for 15 minutes, tenting with aluminum foil.  
3. Slice pork and pour any remaining juices from cutting board on top of roast.  Serves 6.

 Baked Baby Back Ribs

 Ingredients

• 4 lbs. pork spare ribs
• 1 recipe Neely's  BBQ seasoning, listed below
• 1 recipe Neely's BBQ sauce, listed below

Directions

1. Preheat oven to 300 degrees.  Rub ribs with Neely's BBQ seasoning.  Place ribs on aluminum foil lined baking sheet.  Cover ribs and bake for 3 hours. 
2. Uncover ribs and brush with Neely's BBQ sauce.  Cook ribs uncovered fro 30 minutes, basting ribs once more.  Serves 8.

Neely's BBQ seasoning

• 4 ounces paprika
• 2 ounces white sugar
• 1 teaspoon onion powder

Neely's BBQ Sauce

• 16 ounces ketchup
• 8 ounces water
• 3 ounces brown sugar
• 3 ounces white sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dry mustard powder
• 1-ounce lemon juice
• 1-ounce Worcestershire sauce
• 4 ounces apple cider vinegar
• 1-ounce light corn syrup
• 2 ounces Neely's BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Sweet and Spicy Collard Greens

 Ingredients

• 2 lbs. fresh collard greens, torn into pieces
• 3 slices of bacon, sliced 1/2 in. thick
• 1 tbs. canola oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 3 heaping tbs. brown sugar
• 4 tbs. apple cider vinegar
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 1 can chicken broth
• 2 1/4 c. water

Directions

1. In a large Dutch oven, heat canola oil over medium-high heat.  Add bacon and cook 5 minutes.  Reduce heat to medium and add onion and garlic and cook for 5 to 7 minutes.  Then add sugar, vinegar, salt, and pepper.  Cook 2 minutes.  Add collards, chicken broth, and water and bring to a boil.  Reduce heat to low and cover and simmer for at 2 to 3 hours, stirring occasionally. 

Trinity Black-Eyed Peas

 Ingredients

• 1 lb. dried black-eyed peas, soaked overnight
• 4 slices bacon, sliced into 1/2 in. pieces
• 1 tbs. canola oil
• 4 cloves garlic, minced
• 1 medium Vidalia onion, chopped
• 2 stalks of celery, chopped
• 1 small green bell pepper, chopped (1/2 c.)
• 3 bay leaves
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 can chicken broth
• 3 1/4 c. water

Directions

1. Heat a large dutch oven over medium-high heat.  Add bacon and cook for 10 minutes or until crisp.  Remove bacon from pot with a slotted spoon and transfer to a paper towel lined plate.  Set bacon aside and allow to cool.  
2. Reduce heat to medium and add canola oil to the pot.  Swirl oil around pan and add garlic, onion, celery,  and pepper.  Cook for 7 minutes.  Add bay leaves, salt and pepper and cook for an additional 3 minutes or until vegetables are tender.  Add drained black-eyed peas and allow to cook for 2 to 3 minutes.  Pour chicken broth and water over peas and bring to a boil.  Reduce heat and simmer for 3 hours.  Just before serving, heat bacon in microwave for 30 seconds.  Sprinkle over black-eyed peas.  Serves 8.